what is the best BC recipe for icing a cake and getting a smooth finish. Also what is the best technique to get that smooth finish?
I use the crusting butter cream and the viva method. It is easy and works great.
If you want a shortening free, powdered sugar free, silky BC, then a meringue may be right for you. I use SMBC exclusively, and the difference is amazing. It raised the quality and desirability of my cakes up to a whole different level! It's amazingly smooth when you use the proper technique, tools and patience. A glassy smooth surface...oohwee! I wouldn't trade my meringue BC for anything!
cubbymom1- what is the crusting BC recipe that you use?
what is the merigue BC recipe?
http://cakecentral.com/recipes/5453/the-well-dressed-cake-swiss-meringue-buttercream-with-variations
It's a cooked sugar/egg white icing, which is beaten to soft billowy clouds of goodness. Butter is added, and the end result is a not sickly sweet, not greasy feeling in your mouth, and not gritty from powdered sugar. To die for. Very gourmet. 
how easy is it to smooth? and does it crust like regular BC Icing?
how easy is it to smooth? and does it crust like regular BC Icing?
Doesn't crust one bit. Another thing that is very desirable. It's very easy to smooth, but it takes a bit of patience and practice. You can do sugarshack technique to a point, but not the entire method. It's a great venture to look into, trying out a meringue icing.
It is in the recipe section. If you search Viva method it will come up.
I think it is super easy and it will be very smooth. You just lest the frosting form a soft crust and cover it with a viva paper towel. (Viva is the only brand with out an embossed pattern) Then gently smooth it with your hands or a fondant smoother.
http://cakecentral.com/recipes/2075/crusting-buttercream-icing-viva-method
_jamie_...I looked and your cakes and they are beautiful...I seen you had some Buttercream ones on there..is there a certain buttercream recipe you us other than the Merigue one?
_jamie_...I looked and your cakes and they are beautiful...I seen you had some Buttercream ones on there..is there a certain buttercream recipe you us other than the Merigue one?
No, they are all SMBC or SMBC underneath the fondant. SMBC=Swiss Meringue Butter Cream. I linked you to the recipe upthread. 
And thank you!
The SMBC has a very strong butter flavor right?
Some recipes might. The one I use doesn't. Also, it seems to be the colder the icing is, more buttery taste you'll get. And the biggest no no which WILL contribute that buttery taste is salted butter. But it does taste buttery, because (gasp!) it is full o' butter! No shortening and gobs of powdered sugar to mask the taste of the butter. In the buttercream. Give it a try some night when you have time to play around. It's fun to make. (Just not 12 double batches in one night) 
I've only tried the shortening-based recipes for icing my cakes for decorating so far. I really want to give the SMBC a try - I'm going to try the recipe mentioned this weekend....I do love butter!
thanks everyone for the replays...SMBC it is!
I had done fondant covered cake aftern fondant cake, simply because I could never get the buttercream really smooth. I finally watched Sugarshack's buttercream DVD and tadaaaaaa......I got a smooth finish! I've never tried making a SMBC, but just might since I hate the taste of buttercream. I had been using a recipe on here and tweaked it a bit by using more liquid coffee creamer (french vanilla) and it tasted much better. At least, it was to the point where I would actually eat it.
I just made the Essential Buttercream (IMBC) from Dede Wilson's book "Wedding Cakes You Can Make". It is divine, I don't know why I waited so long to make it! Now I have to smooth it on the cake....
jamie - you've convinced me to try smbc too but i have one question. if smbc is non-crusting, how do you smooth it?
tia
I just made the Essential Buttercream (IMBC) from Dede Wilson's book "Wedding Cakes You Can Make". It is divine, I don't know why I waited so long to make it! Now I have to smooth it on the cake....
I like using IMBC the best, and it doesn't crust as ABC but you can put it in the fridge for about 15min and it will get solid, at this point you can try to smooth it out with the Viva, also I've found that good quality butter it's better because it has less water content and it brings thi icing to another level, the texture and taste it's amaziing...
Anna
I like using IMBC the best, and it doesn't crust as ABC but you can put it in the fridge for about 15min and it will get solid, at this point you can try to smooth it out with the Viva, also I've found that good quality butter it's better because it has less water content and it brings thi icing to another level, the texture and taste it's amaziing...
Anna[/quote]
I agree, the taste is amazing, even my husband agrees, who hasn't liked any shortening icing I've made. I wouldn't be able to use the diamond impression mat with the IMBC after I iced it smooth, right?
Ack! Don't put a paper towel on meringue icing! It's will pull fibers off...probably. Ick.
So, if you are familiar with Sugarshack method, you can do most of that, except the paper towels and computer paper. The hot bench scraper is the best part. Smooth as glass! And I do this immediately after icing.
I haven't been into cake decorating very long and have only used AMBC, so i think its time I try the recipe you suggested, _Jamie_! Does it need to be refridgerated?
Thanks for the tip, Jamie! I am familiar with the Sugarshack method, it works like a dream on shortening-based icing.
With the IMBC, I used a hot bench scraper wiped dry immediately after dipping it in hot water on the stove...it was so hot that as I smoothed the sides the extra icing that came off melted a bit while it was still on the bench scraper. I saved the icing and froze it for the next time!
I guess my decorating options with IMBC are piping on the sides and piping borders, or leaving the sides iced smooth...no impression mat, in other words. I love the taste so much I can deal with that.
I would imagine IMBC wouldn't hold up in the summer heat too well, meaning no more than 90 degrees F in the shade for an hour or two?
Yeah, no impression mat, but like you said, it's worth it! I don't attempt to color my BC either...that's ok too!
Yes, so hot it slides off the bench scraper, that's how hot I get it.
90 degrees in the shade is probably tops. A good experiment is take an unwrapped stick o' buttah, and put it outside on a day that would be questionable. See what it looks like after an hour or two. If it is holding it's shape well, it's a good indication you would be ok.
I refrigerate according to the situation. When it gets warmer, I keep chilled until a bit before delivery. This time of year, I take it out in the morning and let it sit in the 65 degree studio until delivery time.
Thank you, Jamie, I will try that stick o' butter tip. Great idea!
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